Last night was just baked pork roast and rice with boiled carrots, not really worth blogging about. Since I have quite a bit of leftover rice, for tonight I am going to spread it in a casserole dish, cover it with spinach and a little parma mixed in. Then layer Swai (a mild white fish) over it, dot it with butter (always use unsalted butter, they only salt the lesser quality butter so you know that unsalted is the top quality butter) and bake it for about 45 mins to an hour or till the fish is done at 375*. Since you are using unsalted butter I would recommend either squirting on some lemon or sprinkling on some Himalayan salt prior to baking. A simple and filling dish.
Ok, I made it a bit differently. After layering the rice, I thinly sliced a vidalia (sweet) onion, and layered that over the rice, then the spinach on top of that (I used frozen chopped spinach, thawed) and the fish on top of that, dotted with butter, then baked as described. It got a Robbin Rating of 10 out of 10 (Robbin is my son BTW)
Thursday, May 30, 2013
Wednesday, May 29, 2013
Garlic Shrimp with Rice
Greetings! Welcome to my new blog! Here, within these pages, I will endeavor to make you laugh and help you learn whatever I know about cooking, and hopefully you will also gather some ideas for your own family dinners. It is always hard to come up with something new, so I hope to offer you a new perspective on the contents of your fridge and pantry.
Now, when I cook rice I always cook extra as my son likes to have the leftovers for the next day's lunch. So I cook 2 C rice with 4 C water, some salt (I always use Himalayan pink. Never, if you can help it, use the stuff sold as "table salt" as it contains aluminum, and that is known to promote Altzheimer's) If you need a source for Himalayan pink salt, as well as other salts, message me and I will send it. Usually, though, you can google it or find it on Amazon or eBay.
Most of the time when I cook rice I also add a little butter to the cooking. This time I did not as I was going to cook the shrimp in butter and that would be enough for the meal.
I usually buy uncooked shrimp but there was a sale on the large precooked shrimp so I bought that. When the rice was almost done I added some butter to a saucepan, and a big spoonful of garlic (yes, from a jar) I use fresh when it is affordable, jarred when I don't have fresh. In this case..jarred. I let that melt and simmer, then added the bag (1 lb) of shrimp. Some water came from the shrimp as well as it had been frozen. I stirred it till hot throughout. When the shrimp was hot, I removed them from the pan and saw I had quite a bit of thin liquid in the pan, so I took about a spoonful of corn starch, added it to a little water, stirred it well till it was all mixed in, then added it to the simmering liquid. I them whisked it well till it thickened. I served the rice, topped that with the shrimp and poured the thickened liquid over it. I served it with chilled asparagus topped with a little mayo (I like that better then salad dressing for asparagus).
If I had used uncooked shrimp, I would have thawed them, peeled and de-veined them, and followed the same process, except for cooking the raw shrimp till pink throughout. I might not have had as much liquid so would probably have just served the garlicky shrimp over the rice. You could also add a little white wine and/or lemon to make a sauce (or to the sauce as I made it) The sauce was an extra step and a delicious one!
Well, this has been my first entry. I hope you have enjoyed it and keep looking for future entries. I will post often, I mean, after all I DO cook dinner every day!
Now, when I cook rice I always cook extra as my son likes to have the leftovers for the next day's lunch. So I cook 2 C rice with 4 C water, some salt (I always use Himalayan pink. Never, if you can help it, use the stuff sold as "table salt" as it contains aluminum, and that is known to promote Altzheimer's) If you need a source for Himalayan pink salt, as well as other salts, message me and I will send it. Usually, though, you can google it or find it on Amazon or eBay.
Most of the time when I cook rice I also add a little butter to the cooking. This time I did not as I was going to cook the shrimp in butter and that would be enough for the meal.
I usually buy uncooked shrimp but there was a sale on the large precooked shrimp so I bought that. When the rice was almost done I added some butter to a saucepan, and a big spoonful of garlic (yes, from a jar) I use fresh when it is affordable, jarred when I don't have fresh. In this case..jarred. I let that melt and simmer, then added the bag (1 lb) of shrimp. Some water came from the shrimp as well as it had been frozen. I stirred it till hot throughout. When the shrimp was hot, I removed them from the pan and saw I had quite a bit of thin liquid in the pan, so I took about a spoonful of corn starch, added it to a little water, stirred it well till it was all mixed in, then added it to the simmering liquid. I them whisked it well till it thickened. I served the rice, topped that with the shrimp and poured the thickened liquid over it. I served it with chilled asparagus topped with a little mayo (I like that better then salad dressing for asparagus).
If I had used uncooked shrimp, I would have thawed them, peeled and de-veined them, and followed the same process, except for cooking the raw shrimp till pink throughout. I might not have had as much liquid so would probably have just served the garlicky shrimp over the rice. You could also add a little white wine and/or lemon to make a sauce (or to the sauce as I made it) The sauce was an extra step and a delicious one!
Well, this has been my first entry. I hope you have enjoyed it and keep looking for future entries. I will post often, I mean, after all I DO cook dinner every day!
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